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Pineapple Upside-Down Cake
Ingredients
  • subheading: Pineapple Layer:
  • Nonstick cooking spray, for the cake pan
  • ¼ cup (4 tablespoons) (56 grams) unsalted butter, melted
  • ½ cup (100 grams) light brown sugar
  • 6 to 7 canned pineapple slices, juice reserved
  • 13 cocktail cherries, maraschino or Amarena
  • subheading: Cake:
  • ½ cup (1 stick) (113 grams) unsalted butter, at room temperature
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (50 grams) light brown sugar
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ cup (125 milliliters) sour cream
  • ¼ cup (60 milliliters) pineapple juice, from the can
  • 1 ¾ cups (227 grams) all-purpose flour
  • ½ cup (35 grams) unsweetened toasted coconut
  • 1 ½ teaspoons cornstarch
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Whipped cream, for serving
Steps
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